Thankfully, there are more gluten-free foods are the market than ever before. Maybe that’s because 1 in 150 people have the genetic disorder, in which they have trouble metabolizing the protein, gluten.
But if you are currently on a gluten-free diet, there may once again be wheat foods in your future. An enzyme that breaks down gluten has been discovered. The scientific thinking is that adding the enzyme to gluten-containing meals “might eliminate gluten toxicity, thus offering patients the possibility of abandoning (occasionally) their strict gluten-free diet”.
I’d like to emphasize the clinical trials part. This means it can be years before the trials are completed. In addition, it’s not a panacea, but a way to potentially life dietary restrictions for the short term. (think birthday cake or pizza party)